Nordstjernan 2022 Bake at 375º

Pearl or medium barley (not hulled or instant). Use cast iron dutch oven.


4 C chicken broth

1 C water

1 TB olive oil

1 onion finely chopped

2 garlic cloves

2 tsp fresh thyme chopped

1 1/2 C pearl barley

1/2 C dry white wine

3/4 C parmesan cheese shredded

2 TB unsalted butter

chopped fresh parsley or chives for serving

S & P

2x 10 oz packages cremini Mushrooms ~ 4 C sliced. Sauté in 2 TB olive oil & 2 garlic cloves until brown ~ 10 minutes, then add 1 TB soy sauce.


  1. Heat oil, sauté onion ~ 3-5 min. Add garlic and thyme for one more minute.
  2. Add barley, 3 C broth & 1 C water. Bring to simmer, cover with lid and transfer to oven. Bake 1 hr.
  3. Remove pot from oven, move to stove top.. Med-lo heat, add wine & remainder C of broth. Stir constantly until creamy ~ 3 min.
  4. Remove pot from heat, stir in butter and parmesan. Season with S & P. Fold in mushroom mixture. Top with chopped parsley, serve immediately.

Leftovers? Make risotto cakes.

1 C leftover risotto chilled

2 TB Danish havarti, shredded (or mozzarella or Fontina)

1 large egg beaten

3/4 C panic bread crumbs

veg oil for frying

Coarse salt & lemon wedges


Divide leftover risotto into 2 equal portions into a 3″ wide cake.

Put cheese into indentation & mold risotto around cheese, pat cakes (damp hands if sticky)

Beat egg in one bowl, panko crumbs in another. Coat each cake in egg, then in panko- pressing in crumbs.

Heat Oil in skillet ~ 1/4″, med heat, cook until golden brown ~ 4 min per side, reduce heat if browning too quickly. Transfer to paper towel.


Sunset 2016 6 svgs


  • 2 C cooked barley (about 2/3 C dried) or Faro.
  • 1 thinly sliced fennel bulb,
  • 2 thinly sliced raw golden beets or cubed/chopped if cooked.
  • ½ thinly sliced red onion,
  • ¼ C chopped toasted almonds,
  • ¼ C fresh torn mint.
  • Dressing: ¼ C olive oil & 3 TBs sherry or red wine vinegar.